Process of sterilizing cheese



Reissued July-10, I UNITED STATES para T OFFlCE.

ILIBB manswoa'rn mamas, or zsnmmn, moment, ass'rsnon 'ro rnnmx 1 CODA,01' IIUEW YORK, N. Y., A CORPORATION OF NEW YORK.

PBOOBS Or STBBILIZING CHEESE.

no nmrm .Orlglndl Io. 1,314,141,151

April 5, 1921, Serial R0. 828,088, fled ieptemher M, 1918.

-',App1tca t1on to: annealed January 21, was. Serial no.- 818,888.

To all whom it may concern: Be it known that I, ELMER E. Emmcncn, acitizen of the United States, residing at 4 -Zeeland State of Michigan,have invented may be complete sists essentially in the new and usefulImprovements in Processes of sterilizing Cheese, of which the follow,-

in is a specification. v

This invention relates to a process of sterilizing cheese and theproduct which is obtained thereby and has for its object the provisionofa whereby the cheese y sterilized in such a man ner that thedisintegration of the cheese is prevented and a cheese mass produced ofa good body and texture and very palatable.

In my previous application erial No. 303,391, filedJune 11, 1919, I havedescribed a process for sterilizin cheese which con ollowing steps: Thecheese is trimmed and ground or sliced into small particles after whichit is placed in-a mixing kettle and about two per cent of sodium citrateb wei ht and a r which rature of condition small amount of water is aded, athe material is brought to ,a tem sealed. The containers after .andsealed, in the manner dehermeticall being fille jscribed, are then;laced in a steam retort and the temperature of the container and itscheese content is raised to about 240 F. where it is maintained for apethe sterilizing treatment is therefore. determined b the size of thecan orvpacka of cheese, e lar size containers requi a greater time orcomplete sterilization.

this process I have described that by adding the two per cent of sodiumcitrate by wei ht to thecheese mass, the constitu cuts '0' the cheeseare prevented from dis-' g lsffls for example, the fats andcasein not soarate out andthis is true even when the ed container and its cheesecontents is raised to a temperature of approximately 240 F.

. In my or. proce u I have describedthat: sodiumciorsodiumlactatesrethsonly' ingredients which may be added to the cheesemass and which to my knowledge will prevent the disintegration of thecheese. I ave discovered however, that there can be substituted. for thesodium citrate or the react with the cheese in the same manner,

and prevent the disintegration of the cheese. Accordingly, therefore,the present inventlon consists in the process as above outlined with theexception that, instead of adding- 2% by weight of sodium citrate orsodium lactate, I use in place of these salts approxis mately 2% .byweight of sodium phosphate.

This chemical-is added to the cheese while in the mixing kettle, aspreviously described, and I have found that by, the use of this chemicalinstead of sodium citrate, the separation of the cheese mass into itsconstltuents is prevented and, in fact, a cheese ob-' tained which has agood body and is very palatable. Therefore, it is m intention to claimtheprocess above descri d in combi-v nation with the use of the chemicalde-.

scribed, as will be vclear from the scope of the claims appended hereto.

I claim: I

. 1. Ina process of sterilizing cheese, the steps which comprise mixingapproximately 98%. of the cheese with 2% ofsedium hosphate, then heatingthe mas to a steri izing temperature e 2. In a process of steriliziiigcheese, the steps which comprise mixing approximately 98% of cheese withapproxlmately 2% of sodium phosphate, then heating the mass and while ina melted condition packing it in containers and thereafter sealing thecontainers and finally raising the temperature of the container and itscontents to a. sterilizing temperature and maintainin this temperaturefor a sufiicient period 0 time to sterilize the cheese.

8. In a process of sterilizing cheese, the

steps which comprise mixing approximately 98% of cheese with aproximately 2% of sodium 11 hate, then eating themasssnd' while iheltedcondition; acking'it in ,containers and fter the containers and thetmnperature of the container and its contents to a p%- imately 240 F.and maintaining this -peratm'efcrasuficimttimetosterilisethd 4. In aprocess of aerilizingcheese, the steps which comprise mixingapproximately 98% of cheese and2% by weig t of sodium phosphate, thenheating the mass and while m a melted condition it in contamer-s andthereafter sealing t e containers and finally raising the temperature ofthe container and its contents to a sterilizing lize the cheese.

temperature andmaintaining this temperature for a sufiicient period oftime to 5. In a process of sterilizing cheese, the steps which comprisemixing approximately 98% of cheese with 2% by weight of sodiumphosphate,then heating the mas and while n a melted condition packi it incontainers and thereafter sealing t e containers and finally raising thetemperature of the containers and its contents to approximately.

240 F. and maintaining this tem rature for suflicient periodof time tosterilize the cheese 6. A sterilized cheese mass consisting-substantially of 98% cheese and 2% of sodium phosphate. I w

7. The method herein described, of treating cheese; which consists incomminuting the cheese, adding to, it a small proportion of sodiumphosphate, and sterilizing the resulting mam. I 8. The process hereindescribed of treating cheem, which co 'dis in comminuting' the cheese,melting an said cheese,

addingito said cheese a salt of orthophosphoric acid, and sterilizingthe resulting mas.

9. As an article. of manufacture, cheese containing a salt ofsterilized.

10. As an article :of manufacture, steriphosphoric acid and lized cheesecontaining tertiary sodium phos- I phate. a I v 11. As an article ofmanufacture, a sterilized cheese "c'o'ntaini'n sodium phosphate andhermetically scale in a can. a

12. The method of preventing disintegration of cheese when the latter isheated to a temperature abovethatat which the butter fat and caYseinwould normally separate,

which consists in first comminuting the cheese, adding thereto a smallpercentage of sodium phosphate, heating stirring the same during saidheating, the heating being continued until there is roduced ahomogeneous body capable, w ile heated, of flowing to assume t e shapeof a container. 1

13. The improvement in theart of steri-- hz cheese which consists incomminuting the c eese, heating and dginring said cheese, andincorporating with said cheese a percentage ofsodium phosphate in amountsuflicient to prevent disintegration, and thus to prevent separation ofthe butter fat and casein.

7 ILIS'ORTI summer.

the mass, and

